In a small bowl, combine the shallots, basil, tarragon, chives, parsley and vinaigrette. Stir to mix and set aside.

Discard any mussels that do not close to the touch. In a large saucepan, bring the water to a boil. Add the mussels, cover and steam over high heat, stirring once or twice, until the shells open, 3-5 minutes.

Drain the mussels and discard any that have not opened. Place them in a large serving bowl or divide equally among smaller individual bowls. Scatter the peppers evenly over the top(s).

Pour the vinaigrette-herb mixture directly over the mussels and peppers. Serve immediately or let cool and serve at room temperature.